20 g octopus
1 red pepper
1 green pepper
Caper (according to season)
Allow red and green pepper to macerate separately along with onion, oil, salt and vinegar for 12 hours. Blend and set aside.
Crystallise octopus in vacuum-sealed bag with sunflower oil at 90o for 70 minutes.
Laminate peach in a fine strip and put in syrup.
Put several pieces of red and green pepper on plate.
Add quenelle of vinegar ice-cream.